Creamy Chicken Pot Pie Pasta

Creamy Chicken Pot Pie Pasta–an easy Instant Pot dinner with tender chicken thighs, wide egg noodles, mushrooms and vegetables in a creamy, savory sauce.

Pin this recipe for later!

Creamy Chicken Pot Pie Pasta

This cozy noodle dish has all the flavors of chicken pot pie but with wide egg noodles instead of a crust. It’s from scratch too…no cream of soups included in this recipe. Everything is in one pot (chicken, noodles and veggies) so it’s truly a one pot meal…although if you want to serve it with a biscuit on top to finish off the pot pie vibe you totally can!

Ingredients/Substitution Ideas

• Butter–or olive oil
• Mushrooms–or canned mushrooms
• Onion
• Celery–optional
• Chicken broth–or water and Better than Bouillon chicken base
• Garlic powder–or use 1 Tbsp minced fresh garlic
• Kosher salt
• Black pepper
• Poultry seasoning
• Old-fashioned wide egg noodles–I used Mrs. Miller’s brand found in the clear stand-up bags in the pasta aisle.
• Boneless skinless chicken thighs–or boneless skinless chicken breasts (not as tender)
• Frozen mixed vegetables–mine had peas, carrots, green beans and corn
• Heavy cream–or half and half
• Cornstarch–optional

Steps

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms, mushrooms and celery and saute for 3-4 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Add in garlic powder, salt, pepper and poultry seasoning. Sprinkle in the noodles. Cut chicken into bite size pieces. Place chicken on top of the noodles.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the frozen veggies and cream.

If sauce needs thickening make a cornstarch slurry. In a small bowl stir together 2 Tbsp of cornstarch with 2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot and turn it to saute setting. The cornstarch mixture will thicken up contents of pot quickly. 

Serve and enjoy!

Notes/Tips

• What to serve with it: This was a one pot meal for us but you can serve it with a biscuit to finish off the “pot pie” feel. Another veggie might be good too, like a green salad.
• Chicken thighs: I like chicken thighs because they stay nice and tender in the pressure cooker, but chicken breasts should work too.
• Noodles: I buy the old fashioned wide egg noodles that taste a lot better than regular egg noodles. Look for them at your grocery store in the pasta aisle.
• Frozen vegetables: There’s no need to thaw them first. Mine had peas, corn, carrots and green beans.
• Salt: If needed add salt to taste after pressure cooking.
• Leftovers: Store leftovers in an airtight container* in the refrigerator for up to 4 days.
• Tools:
  • I used my pink 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
  • Wooden saute paddle*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

More recipes with mushrooms…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.